Cranberry-Apple Butternut Squash Recipe

Cranberry-Apple Butternut Squash Recipe photo by Taste of Home

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"This easy casserole is a wonderful accompaniment for fall and winter dinners," writes Pat Waymire from Yellow Springs, Ohio. "The preserves and marmalade sweeten the cranberries and give the dish a fine fruitiness."

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Cranberry-Apple Butternut Squash Recipe

Prep: 40 min. Bake: 25 min.

Yield: 8 Servings

40 25 65

Ingredients

2 pounds butternut squash, peeled, seeded and cubed (about 6 cups)
4 cups water
1 can (21 ounces) apple pie filling
3/4 cup whole-berry cranberry sauce
2 tablespoons orange marmalade
2 tablespoons apricot preserves

Directions

In a large saucepan, combine squash and water; bring to a boil. Reduce heat; cove and simmer until squash is tender, about 25 minutes. drain. Spread the pie filling in a greased 8-in. square baking dish. Top with squash. Combine cranberry sauce, marmalade and preserves; spoon over squash. Bake, uncovered, at 350° for 25 minutes or until heated through. Yield: 8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 180 calories, trace fat (trace saturated fat), 0 cholesterol, 47 mg sodium, 47 g carbohydrate, 4 g fiber, 1 g protein.

Originally published as Cranberry-Apple Butternut Squash in Country Woman September/October 1998, p40

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Cranberry-Apple Butternut Squash

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Reviewed on Nov. 29, 2012 by loon55

Made this dish for Thanksgiving Dinner. It was awesome,and so easy to make. Found it to be even better the next day. Will be sure making it again.

Reviewed on Nov. 09, 2011 by amandamkarlin

I did not have everything on hand so instead of using canned cranberry sauce, I used dried cranberries (about a cup), and 2 tablespoons of orange juice instead of the orange marmalade and it still turned out great. I think I will try using fresh apples next time, because my family and I did not care for the pie filling, it didn't seem to go.